Description
A delightful hybrid that marries the tang of sourdough with the indulgent layers of a croissant, perfect for breakfast or brunch.
Ingredients
Scale
- 1 cup active sourdough starter
- 4 cups all-purpose flour
- 1/2 cup milk
- 1/4 cup sugar
- 1 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup cold water
- 1 egg (for egg wash)
Instructions
- Combine the ingredients: In a large mixing bowl, whisk together the active sourdough starter, flour, milk, sugar, and salt until a shaggy dough forms.
- Knead: Transfer the dough to a floured surface and knead it for 5-7 minutes until it becomes smooth and elastic.
- Butter the dough: Roll out your dough into a large rectangle. Spread the softened butter over two-thirds of the surface.
- Folding: Fold the unbuttered third over the middle buttered section, then fold the remaining buttered third over it.
- Roll and repeat: Roll the dough into a rectangle again and repeat the folding process two more times.
- Chill the dough: Wrap the dough in plastic wrap and let it rest in the fridge for at least 2 hours, or overnight.
- Preheat the oven: Set your oven to preheat at 375°F (190°C).
- Final roll: Roll out the dough one last time, shaping it into a loaf.
- Let it rise: Cover and let the dough rise until it has doubled in size, about 1-2 hours.
- Prepare for baking: Brush the top of your loaf with beaten egg.
- Bake: Place your loaf in the preheated oven and bake for 30-35 minutes.
- Cool and serve: Allow your bread to cool slightly on a rack before slicing.
Notes
If short on time, make the dough ahead and freeze it. Use an air fryer for quicker results.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Bread
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 124
- Sugar: 4g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: sourdough bread, croissant bread, baking, breakfast, brunch